I used Pillsbury Frozen Pie Crusts so I just unrolled them onto a cutting board. Cut pie crusts into 4 sections.

Place a good spoonful of your strawberry mixture in the center of each section. Be careful not to put too much of the juicy syrup, trust me on this, it will all ooze out onto your baking tray.

Now fold over from one outside edge to the other, creating an envelope, filled with your strawberry goodness.

Brush inside edges with egg wash then using a fork, press to seal edges.

Place pies in the refrigerator for 30 minutes before baking.

Place pies on a parchment lined baking sheet, brush tops with egg wash and sprinkle with sugar. poke tops with fork to allow steam to escape. Bake in a preheated 375 degree oven for about 20 minutes, until tops are the perfect golden brown, just like you want a pie crust to be. Let cool on pan for 30 minutes before removing to rack to cool completely.

Notes

This recipe will be perfect for any fruit or berry, just adapt your lemon juice to fit the fruit. On the original recipe with blueberries it called for 1 teaspoon of lemon juice. This was too much for the natural juiciness of the strawberry but would be perfect for apples or pears.

HI can’t wait for strawberries in Maine. Few more months. I recently made a strawberry yogurt cake. Your little hand pies are so cute. Making some hand pies is on my bucket list, one of these days I will do that. Nice post andi

YAY!!! I have so been thinking about making hand pies and didn’t know what I wanted to put in them. Now I know. You are making me so busy today, sweets! Thank you so much for sharing on Thursday’s Treasures Week 31. <3 and hugs!

I am thinking of turning these into mini Danish for a baby shower….maybe drizzle frosting over the tops, easy serving for a buffet table.
I might also try shipping them to my nephew that loves my apple pie, but its not shippable!

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